Big Back Mac & Cheese
Directions
- 1Add chicken bouillon to a pot of boiling water.
- 2Add chicken bouillon to a pot of boiling water.
- 3Add chicken bouillon to a pot of boiling water.
- 4Add corkscrew pasta to the boiling water.
- 5Add corkscrew pasta to the boiling water.
- 6Add corkscrew pasta to the boiling water.
- 7Let the pasta cook and set aside.
- 8Let the pasta cook and set aside.
- 9Let the pasta cook and set aside.
- 10In a bowl, combine paprika, cajun seasoning, ground mustard, onion powder, garlic powder, a pinch of salt, coarse black pepper, red chili flakes, and oregano for the seasonings.
- 11In a bowl, combine paprika, cajun seasoning, ground mustard, onion powder, garlic powder, a pinch of salt, coarse black pepper, red chili flakes, and oregano for the seasonings.
- 12In a bowl, combine paprika, cajun seasoning, ground mustard, onion powder, garlic powder, a pinch of salt, coarse black pepper, red chili flakes, and oregano for the seasonings.
- 13To a pot, add butter and the prepared seasonings.
- 14To a pot, add butter and the prepared seasonings.
- 15To a pot, add butter and the prepared seasonings.
- 16Add flour to the pot and whisk until it forms a paste.
- 17Add flour to the pot and whisk until it forms a paste.
- 18Add flour to the pot and whisk until it forms a paste.
- 19Add evaporated milk, heavy cream, and milk to the paste and whisk.
- 20Add evaporated milk, heavy cream, and milk to the paste and whisk.
- 21Add evaporated milk, heavy cream, and milk to the paste and whisk.
- 22Add half of your shredded cheese on low heat and whisk until it forms a sauce.
- 23Add half of your shredded cheese on low heat and whisk until it forms a sauce.
- 24Add half of your shredded cheese on low heat and whisk until it forms a sauce.
- 25Pour half of the cheese sauce over the cooked macaroni and mix.
- 26Pour half of the cheese sauce over the cooked macaroni and mix.
- 27Pour half of the cheese sauce over the cooked macaroni and mix.
- 28Add half of the macaroni to a pan.
- 29Add half of the macaroni to a pan.
- 30Add half of the macaroni to a pan.
- 31Top with some shredded cheese and some of the cheese sauce.
- 32Top with some shredded cheese and some of the cheese sauce.
- 33Top with some shredded cheese and some of the cheese sauce.
- 34Add more macaroni on top.
- 35Add more macaroni on top.
- 36Add more macaroni on top.
- 37Finish with more shredded cheese on top.
- 38Finish with more shredded cheese on top.
- 39Finish with more shredded cheese on top.
- 40Place in the oven at 350 degrees Fahrenheit for 30 to 35 minutes.
- 41Place in the oven at 350 degrees Fahrenheit for 30 to 35 minutes.
- 42Place in the oven at 350 degrees Fahrenheit for 30 to 35 minutes.
- 43Let the mac and cheese rest for a little bit before serving.
- 44Let the mac and cheese rest for a little bit before serving.
- 45Let the mac and cheese rest for a little bit before serving.
Ingredients
- chicken bouillon
- chicken bouillon
- chicken bouillon
- 1 lb corkscrew pasta
- 1 lb corkscrew pasta
- 1 lb corkscrew pasta
- sharp cheddar cheese
- sharp cheddar cheese
- sharp cheddar cheese
- colby jack cheese
- colby jack cheese
- colby jack cheese
- white cheddar cheese
- white cheddar cheese
- white cheddar cheese
- smoked gouda
- smoked gouda
- smoked gouda
- paprika
- paprika
- paprika
- cajun seasoning
- cajun seasoning
- cajun seasoning
- ground mustard
- ground mustard
- ground mustard
- onion powder
- onion powder
- onion powder
- garlic powder
- garlic powder
- garlic powder
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- coarse black pepper
- coarse black pepper
- coarse black pepper
- red chili flakes
- red chili flakes
- red chili flakes
- oregano
- oregano
- oregano
- butter
- butter
- butter
- flour
- flour
- flour
- evaporated milk
- evaporated milk
- evaporated milk
- heavy cream
- heavy cream
- heavy cream
- milk
- milk
- milk
Equipment
potwhiskovenskillet